This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Grilled Lemon Chicken Salad
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- #39660
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
GRILLED LEMON CHICKEN
3/4 cup freshly-squeezed lemon juice
3/4 cup good-quality olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves
2 pounds boneless skinless chicken breast halves
SALAD
1/4 cup freshly squeezed lemon juice
1/4 cup good-quality olive oil
1 cup raw sugar snap peas, trimmed
1/2 red bell pepper, julienne cut
1/2 yellow bell pepper, julienne cut
1 lemon, thinly sliced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
directions
For Chicken: Whisk together lemon juice, olive oil, kosher salt, pepper and thyme. Pour over chicken breasts in nonreactive bowl (such as a stainless steel one, but not one made of aluminum). Cover and marinate in refrigerator 6 hours or overnight.
Heat a charcoal grill and cook chicken for 10 minutes on each side, until just cooked through. Refrigerate and chill. Slice breasts diagonally into 3/8-inch-thick slices.
For Salad: Toss chicken plus its juices, lemon juice, olive oil, sugar snap peas, red and yellow bell peppers, lemon slices, salt and pepper in a bowl. Taste for seasonings and serve cold or at room temperature.
added by
faizia
nutrition data
422 calories, 19 grams fat, 8 grams carbohydrates, 54 grams protein per serving. This recipe is low in carbs.
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reviews & comments
December 7, 2010
Tastes GREAT!